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The Role of Water in Food: Understanding Mouldy Bread and Soft Crackers Ken Morison NZ Institute of Food Science and Technology Dept of Chemical and Process Engineering, University of Canterbury
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Document Date: 2009-12-02 20:14:09
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File Size: 44,00 KB
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Facility
Soft Crackers Ken Morison NZ Institute of Food Science /
University of Canterbury Abstract Many /
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IndustryTerm
concentrated sugar solution /
vegetable oil /
moist products /
concentrated solution /
food sample /
crisp food /
food product /
dry food /
food test /
food /
/
Organization
University of Canterbury Abstract Many /
Mouldy Bread and Soft Crackers Ken Morison NZ Institute of Food Science and Technology Dept of Chemical and Process Engineering /
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Product
sodium chloride /
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PublishedMedium
Food Technology /
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SocialTag
Thermodynamics
Psychrometrics
Hydrology
Staple foods
Water
Water content
Relative humidity
Bread
Humidity
Food and drink